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I'm searching for clues on a mustard and butter-based steak sauce I used to love when I lived in Paris. It was served at a restaurant in the 8th, as I recall, and was the only item on their menu. Steak Frites with this sauce. It certainly consisted of Dijon Mustard and butter and possibly very finely minced shallots...maybe Brandy but it certainly didn't taste of it...but everything I've tried to make either isn't mustardy enough or the wrong consistency.

MLawton wrote:I'm searching for clues on a mustard and butter-based steak sauce I used to love when I lived in Paris. It was served at a restaurant in the 8th, as I recall, and was the only item on their menu. Steak Frites with this sauce. It certainly consisted of Dijon Mustard and butter and possibly very finely minced shallots...maybe Brandy but it certainly didn't taste of it...but everything I've tried to make either isn't mustardy enough or the wrong consistency.

Any thoughts?

Mike

Mike, good to see you here. Was the sauce made in the same pan the steak had cooked in?

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

An English friend of mine simply mixes Coleman dried mustard 1:1 with water and serves a dab of it on the side with steak or roast beef. Tastes real good, and as an added bonus it will cure you of any nasal congestion you might have.

Paul Winalski wrote:An English friend of mine simply mixes Coleman dried mustard 1:1 with water and serves a dab of it on the side with steak or roast beef. Tastes real good, and as an added bonus it will cure you of any nasal congestion you might have.

-Paul W.

I do the same thing, only with beer instead of water. Great on hot dogs too! My mother got this tip from a neighbor back in the '50s.